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High Protein Blueberry Cake Donuts

These fluffy cake donuts are packed with protein and wholesome ingredients, making them an indulgent yet healthy treat perfect for breakfast or snacks.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 donuts
Course: Breakfast, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup almond flour Can substitute with nut flour
  • 1/2 cup protein powder Vanilla or unflavored
  • 1/2 cup coconut flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup blueberries Fresh or frozen; toss in flour to avoid sinking
  • 1/4 cup honey or maple syrup Can adjust for sweetness
  • 1/2 cup Greek yogurt Keeps donuts moist
  • 3 pieces eggs Can substitute with applesauce for a vegan option
  • 1 tsp vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and grease a donut pan.
  2. In a large bowl, combine almond flour, protein powder, coconut flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the eggs, honey or maple syrup, Greek yogurt, and vanilla extract until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined.
  5. Gently fold in the blueberries.
Baking
  1. Spoon the batter into the donut pan, filling each cavity about 3/4 full.
  2. Bake for 15-20 minutes or until a toothpick comes out clean.
  3. Allow to cool for a few minutes before transferring to a wire rack.

Notes

Best enjoyed fresh, but can be stored in the fridge for 3-4 days or frozen for up to 3 months. To reheat, microwave for 15-20 seconds. Consider topping with honey or powdered sugar for extra flavor.